White Russian Espresso

Preparation:Put the cream and milk into a 0.5 L ( 1 us pint) dispenser. Screw on 1 N20 cream charger and shake vigorously so that a half-whipped consistency is produced.
Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion:Pour the vodka, coffee liqueur and espresso into a glass with ice cubes. Top with the half-whipped topping.